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Salted Coconut Granola

This is hands-down the best granola I’ve ever made. Maybe the best I’ve had? I dunno, I don’t buy it much because it’s so easy to make, and so expensive to buy. I mean, seriously, $8 for granola?

So I spent $2 on dried coconut and went home and made this instead from oats I already had. Oats, vanilla, sea salt, agave, cinnamon and nuts. And all of this together tastes like an oatmeal cookie. I made a giant batch of this, with enough leftover to give to a friend (only because it didn’t all fit in the jar I chose) and all of it, including the gift jar disappeared with in two days and I had to make a second batch. It’s easy and delicious and I recommend it for snacking or for sprinkling over yogurt with fresh fruit, my absolute favorite breakfast.

This recipe is a great starting point if you’ve never made your own granola. Start here and adjust, add dried fruit, chocolate chips, more/less oats, alternative grains (toasted quinoa!) different nuts (peanuts? almonds?) or extra spice (cloves, nutmeg, cardamom?). Try this recipe, and then come back and use these measurements to make it your own.

Salted Coconut Granola

Preheat oven to 375. Line a baking sheet with parchment or aluminum foil. Mix all ingredients in a bowl. Break up your nuts slightly as you add them. Granola should be damp, slightly sticky and clumpy. Use a spoon to spread and smooth the mix onto baking sheet in an even layer. Bake for 10-15 minutes, checking often, until golden brown. Let cool completely before breaking apart and storing. Store in an air tight jar for 2-3 weeks unrefrigerated.

Notes: Just a couple notes on substitutions: honey can be swapped for agave; any mild oil can be used, such as olive, vegetable or canola oil. Give your granola a taste before baking, feel free to adjust as needed. Add more salt if you wish, more agave/oil if your granola looks a little dry or isn’t sweet enough. You can add dried fruit if you want too, dried cranberries or cherries would be a good addition. For the nuts, I used walnuts and pecans, but almonds or macadamia nuts would also be good, just chop them slightly. When I say salted, I mean slightly salty. I used kosher rock salt; it’s chunky and doesn’t dissolve, so the saltiness shines though in the finished granola. If you’re using regular table salt, you might want to add an additional pinch. Finally, this makes a great gift!